Care guides
Every KRISTIAL piece is built to be used hard for decades. A few habits keep it that way.
Enamelled cast iron
- Heat gradually over low to medium heat; cast iron stores heat, so high flames are rarely needed.
- Let the pot cool before washing. Plunging hot iron into cold water can craze the enamel.
- Wash by hand with warm water and a soft sponge. For stubborn residue, soak and use a paste of baking soda.
- Use wooden, silicone or heat-resistant utensils to keep the enamel unmarked.
Five-ply clad steel
- Preheat the pan before adding oil; food releases cleanly from properly heated steel.
- Rainbow tints from heat lift away with a little white vinegar.
- The pans are dishwasher safe, but hand washing keeps the brushed finish at its best.
Damascus and carbon knives
- Hand wash and dry immediately. Never leave a knife in the sink or the dishwasher.
- Hone weekly and sharpen on a whetstone when the edge stops gliding.
- Carbon steel develops a grey patina over time. That is protection, not damage.
- Store on a magnetic rail, in a block, or in the sleeve provided.
Glass, stone and brass
- Mouth-blown glass is hand wash only; avoid sudden temperature changes.
- Travertine is sealed for food, but acidic foods left standing can etch it. Wipe promptly and re-seal yearly.
- Unlacquered brass darkens with handling. Leave it to age, or polish it back to bright.